Coconut Pecan Pan - cooking recipe

Ingredients

2 baked pie shells
1 stick butter or margarine
7 1/2 oz. coconut
1/2 c. pecans
1 (8 oz.) pkg. cream cheese, room temperature
1 can Eagle Brand milk
1 (16 oz.) container Cool Whip
1 (12 oz.) jar caramel topping

Preparation

Pour 1/4 of the cheese mixture into each pie shell.
Drizzle 1/4 caramel sauce on each.
Sprinkle 1/4 coconut mixture on each. Repeat layers.
Freeze 5 to 6 hours.
Thaw 10 minutes before serving.